Jewish cuisine - 32 cooking recipes

The most significant traditions are considered to be the traditions of the Ashkenazi (representatives of the European part) and Sephardic (population of the Mediterranean and Middle East) peoples. The Ashkenazi have always lived poorly and modestly, so their diet is not distinguished by exquisite dishes, however, in the menu of this ethnic group any gourmet will find something for themselves something tasty. Sephardim have more expensive products: fish, beans, salt, lentils, olive oil. It is worth noting that there are restrictions and prohibitions on a number of ingredients. For example, a combination of meat and milk is unacceptable, pork cannot be cooked in any form, and the amount of spices should be moderate. Jewish delicacies are always distinguished by the presence of a large amount of vitamins and proteins, moreover, they are very easily absorbed by the body. The favorite snack of the representatives of the ancient Semitic people is herring mincemeat. Israeli chefs adopted and partially changed the recipe for this dish from the peoples of East Prussia. The variety of the menu is complemented by muhammara (roasted pepper and walnut puree), hummus (pate of boiled chickpeas, seasoned with spices). The first courses include vegetable soups and broths, the second - stuffed fish and kreplach (dumplings stuffed with cheese or dried fruits). ). And, of course, everyone has heard about matzo - a practical flour product that can be stored for a long period of time and does not grow moldy or spoil.